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Spinach Artichoke Pasta






This spinach artichoke pasta is the ultimate consolation meals! It’s splendid clean to make, exceedingly creamy, and completely vegan! It makes one of these delicious weeknight meal! I’ve made this vegan pasta recipe so regularly and it’s continually a winner! 15 mins is all it takes!













There’s just something about the combination of spinach and artichokes that i really like. I mean reeeeally LOVE! If you want it as much as I do, take a look at out my vegan spinach artichoke dip. It’s so wealthy and exceedingly creamy. Serve it with complete wheat sesame crackers and you’re appropriate to move in your next birthday celebration!













I additionally took my spinach artichoke dip to the next level and made a vegan spinach artichoke pizza. So in case you’re a pizza fan, that is the proper recipe for you!






Ingredients



For the creamy sauce:


  • 1/2 cup cashews (unsalted and not roasted)

  • 2 large cloves of garlic

  • 3 tablespoons nutritional yeast

  • 2 teaspoons white miso paste

  • 1/2 teaspoon salt

  • 1/2 teaspoon Dijon mustard

  • 1 teaspoon tapioca starch

  • 1 cup unsweetened almond milk

  • black pepper



For the pasta:


  • 9 oz penne

  • 1 14 oz can artichoke hearts in brine, drained and roughly chopped

  • 6 cups fresh spinach



Instructions



  1. Cook the pasta according to the instructions on the package. Set aside. 

  2. Make the sauce: place all ingredients in a high speed blender and process until smooth.

  3. Roughly chop the artichoke hearts and wash the spinach.

  4. In a large pan, add the spinach and cook, stirring, until spinach is wilted. Set aside. Pour the sauce into the same pan and heat until it thickens up. Then add the artichokes, the wilted spinach, and the cooked penne. Season with salt and pepper. 


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